So i have some coffee powder sitting in the fridge right now. we'll see how it goes. at this point, i cant shell out even 10bucks for any coffee equipment, so no press, chemex, grinder, dripper etc.
if Anyone has any idea to brew hot coffee hacker style? Please, share!
Vital wheat gluten for seitan ; tvp/textured vegetable protein, milk, cottage cheese
Lack of pictures (don't believe that the author really did make the recipe without photo evidence); serving size( esp. Baking recipes tht do not specify pan size); ingredients listed in random order
Yogurt + onions
There are numerous studeies on the relationship bw oats and cholestrol, this one i linked here is a more recent study
http://www.nutritionj.com/content/10/1/130, they have the full study there in PDF .
Pretty sure your friend's claim is more of hearsay than science based.
soluble fibre , which is present in oats, has shown to lower cholesterol( specifically LDL or low density lipoprotein cholesterol - the so called bad cholesterol; though i have my own reservations wrt to this). the type of soluble fibre is called beta-glucan.
steel cut oats may be more "whole" but that I have yet to see any studies have proven steel cut oats to be more nutritious. Maybe ask your friend where she derived her conclusion from.
Agree w dashofginger
There are many great vegetarian dishes, I even enjoy mock meat like seitan, but meat and seafood have a different texture, taste and mouthfeel that cannot be found in vegetarian only food.
Think about it the other way, have you ever had meat so delicious and good that it can convince you to give up all vegetables and be a carnivore ? No matter how freakin good that meat/fish dish was, I doubt it is good enough for one to say that they can permernantly not ever touch vegetables again.
Chili powder
Sichuan peppercorns
Cinnamon
Cardamom
Nutmeg
Dried Lemon peels
yogurt/fromage blanc sauce base, fresh chilies, onions - all before hitting the oven.
Padma on top chef. Does she count?
Lotus root and ginkgo nut. That's 2 though. Can't choose. Curious as to the type of texture they can produce a smooth mash that is, sticky, gluey creamy or maybe not even mashable
Pete wells review may work for guy fieri in a reverse psychology kinda way. Now everyone wants to go there to see if its as bad as reviewed.
The review is harsh but he did review the restaurant and I did I not identify any ad hominem , I suppose it's fair if its really how he felt about the place
An individual whole fish for each guest. If the fishmonger could gut and clean the fish for u it would save u a lot of trouble and from there it would be pretty easy if u roast/bake them. I think mackerels or trouts are good options. Or a whole stuffed squid for each person. This would take up quite a fair bit of time I suppose.
Or do something like a chili crab but ith crab and prawns and lobste and other shellfish. And everyone can get their hand dirty eating and licking and sucking the shells
Flattened meatballs/meatloaf, mini burger patties, mini frittatas, flattened onigiri( rice balls made from cooked rice)
...desserts u could do Kuih (or kueh; same thing)...lots of Kuih use pumpkin or sweet potatoes
Roasted pig or red cooked pork instead of turkey
Dry fried green beans instead of green bean casserole (seriouseats has a recipe)
Sub yams or tapioca root instead for white potatoes...
Ieatishootipost.sg is a grt blog on local Singapore food, especially cheap hawker food. The author is Leslie and he is a doctor during the day so there's the irony with hawker food being mostly very diet unfriendly. I like the way he writes and he oftens talk about the backgroud of the food, the stalls, the owners etc. lots of stuff and more than just the typical internationally known Singaporean food like chicken rice and chili crab.
Local food guy: as in blender , refreeze, blender, refreeze. Essentially making ice cream w/0 ice cream maker. Goal: something like ice cream, soft serve or frozen yogurt
Ok, so I made kimchi soup w homemade noodles!.. Not really kimchi chigae as no pork or tofu used
Very small Anna ; on 3) when putting the frozen mix into the blender,will using gelatin in the whipped cream mix prevent it from aerating?
Ok I think I should phase my question as: can gelatin that has been heated, then cooled solidified be whipped?
Local food guy n Anna: it works in semi freddo as I have tried that; what happens if I blend the semi freddo?.
Ella, when i visited Korea eons ago, I never ate the kimchi there as i did not take spicy food then. And now, I seriously love good kimchi. I can eat it all on its own too!.
katrina, have never tried kimchi+cheese, somehow yr idea makes me think of something along the lines of kimchi pizza
I'm a college kid. I have no coffee making equipment , not even filter paper. Can I make cold brewed coffee -since it doesn't involve any coffee specific equipment- then heat it up for a hot coffee? How would the flavor profile be affected?
I am a recent coffee convert since starting college.
I have alot( like 5++kilos) of frozen fish. I have no more storage space in my freezer. How can i preserve these frozen fish in a way that would not require refrigerating them?
I was thinking of smoking but then smoked fish needs to be refrigerated. Anyone has any preservation method or recipes for frozen fish?
What's the name of the style of omelet that has like a runny scrambled egg interior?
Not the rolled type or the foldover type where eggs are spread out in the pan, fillings added to one half ,then folded over to over the toppings with the other half.
Also, creamy egg white scramble are quite impossible due to the lack of fat right? I was thinking of blending whites + yogurt + xanthan gum, then cook and stir over low heat. Is this dumb or possibility of finally getting some creamy whites?
Btw, will adding baking powder to my eggs allow me to create fluffy scrambles?
I was thinking of making ice cream with whipped cream. Since I don't have an ice cream maker, I want to use the freeze and churn(hand held mixer) and freeze and churn method.
Will I lose volume if I stabalise the cream w gelatin before adding it to the base, freeze, then churn ?
Does the above make sense?thnks
What's your preferred way to eat it? I made some kimchi and need some inspiration.
how do you tell apart mature and immature fava beans/broad beans?.
I have a bag of frozen broad beans. it does not say mature or immature and they are not in pods.
I also have a bag of dried broad beans. They have a dull greenish colour.
I would like to know if they are mature or immature. since the nutritional difference b/w the two arehuge, the immature has like 1/5 of the calories of the mature beans( based on weight).
thanks for the help people!
How do you gauge weather a stove top custard is thick enough for a no-bake custard pie such that when it gets sliced( after cooling) it would not be too runny?
i cooked my custard till it coated the back of a spoon and left a trail when stirred but it was still too runny. it definitely was thick, but not slice-able, i would say more suitable for individual tarts
does the custard need to pull away from the sides like a choux pastry? i was worried it would become too firm.
any help greatly appreciated!
btw, what is the difference between a custard and cream pie?
Which would make better pizza? Cheese over or under toppings? Just curious to know serious eaters preference .
I'm confused as to which is the correct/better method to cool a Japanese cottonsoft soufflé cheesecake. Some recipes calls for the
1)cake to be cooled in the oven (rationale: drastic change in temperature causes the cake to collapse)
Eg : http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html
While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink)
Eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html
So which is it?, both sounds logical to me...I would love to bake a real good Japanese style cheesecake
Any advice /input out there???
Thanks
I'm confused as to which is the correct/better method to cool a Japanese cottonsoft soufflé cheesecake. Some recipes calls for the
1)cake to be cooled in the oven (rationale: drastic change in temperature causes the cake to collapse)
Eg : http://www.thecookbookchronicles.com/blog/?p=3906, http://lilyng2000.blogspot.com/2005/10/cotton-soft-japanese-cheesecake.html
While other calls for the cake to be unmoulded immediately (rationale : Allowing cake to sit in mould causes cake to sink)
Eg: http://wendyinkk.blogspot.com/2010/05/japanese-cotton-cheesecake-with-fresh.html, http://mybakingcottage.blogspot.com/2008/01/japanese-souffle-cheesecake.html
So which is it?, both sounds logical to me...I would love to bake a real good Japanese style cheesecake
Any advice /input out there???
Thanks
Hey guys and gals,
So I really want to make a layer cake but I don't have enough pans to bake 3 seperate layer. Was thinking of baking one really tall cake and then splitting the cake horizontally into 3 layers. Any idea how to convert layer cake recipe to do this? Like how much longer to bake and all? Thank you!
turning into mush...the dried beans are unsoaked. ...plan on making some chili but will be out of house like 15 hours.thanks!
sweet potato cake. purple, fat free
whenever i make low fat+low sugar ice cream ( done w/o ice cream maker, i use the freeze and stir method), it basically turns to ice the following day. thus, i was thinking of doing this to store the ice cream:
ice cream in ice cream container, then placing the ice cream container in a bag of salt before placing it in the freezer
my rationale is that the salt will lower the freezing point of the ice cream, so it should prevent the ice cream from turning into ice too easily.is this a good idea?,your thoughts?
was also thinking about lining the container with wax paper, would this help?
or does anyone have any solution wrt to storing low fat+low sugar ice cream?...thanks guys!
hi, so my bread dough rise alot during the 1st rise, but after shaping and handling it into the shape i want(making cinnamon rolls), the dough failed to rise much at all the 2nd time...why is this so???...thanks!
help!, i baked a cake and it was really cloyingly sweet. what can i use it for now?. don't want to throw away the cake.
its sweet but i pretty use i can use it for other purposes...(like crumbling it into tart yogurt?)
thks guys!
hi, so i have some ostrich. how do i cook it so it does not taste like rubber tyre. i cooked some ostrich and kangaroo meat recently and they were really tough. i just seared them for like a min on each side.
is brining the key?would oven braising low and slow be the way to go? help!?!
eggplant-delish, healthy, different
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Loaded potatoes, but w pumpkin instead